Join us as we take Ballintaggart on the road, and across the sea, and travel to the Slate Islands for a collaboration with WildLuing.
Using the incredible produce available on Luing, from Luing beef and venison, to oysters and hand dived scallops, we’ve created a Feast Night to showcase the incredible produce on this small Isle.
To truly get to know the produce, we’ll also be hosting a special Fish & Shellfish Cook School Masterclass on 24.09.23, to demonstrate how to make the most of these special ingredients.
Accommodation for the weekend is available directly through WildLuing by contacting emily@wildluing.com.
Menu
To welcome
Ballintaggart sourdough, whipped honey butter, Luing oysters, charcoal, pine
To start
Luing scallop, foraged dulse butter, gooseberry
Smoked beetroot, fennel, horseradish
Luing venison tartare, pickled Little Trochry cucumber, sourdough crumpet, confit yolk
To follow
Fire Roasted Luing Beef, onions, Tully Table beer
Served with sharing bowls of:
Thyme potato terrine
Foraged Chanterelles, preserved garlic, wild oregano
Ballintaggart kale, butter milk
To finish
Fire roasted honeyberries, Bare bones chocolate, crème fraiche, Scottish oats
